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Double Chocolate Espresso Muffins - Browned Butter Blondie

Delicious Double Chocolate Espresso Muffins with Browned Butter

Indulge in these rich and fluffy Double Chocolate Espresso Muffins with Browned Butter, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 2 teaspoon espresso powder
  • 0.75 cups granulated sugar
  • 0.5 cups browned butter cooled
  • 2 large eggs
  • 0.75 cups whole milk
  • 1 cups semi-sweet chocolate chips

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • Saucepan

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
  2. Melt the butter in a saucepan over medium heat until golden brown and nutty; set aside to cool.
  3. In one bowl, whisk together flour, cocoa powder, espresso powder, and sugar.
  4. In another bowl, whisk eggs and milk, then slowly incorporate the cooled browned butter.
  5. Gently combine wet and dry ingredients until just mixed; fold in chocolate chips.
  6. Distribute batter evenly into muffin tins and bake for 18-20 minutes until a toothpick comes out clean.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 31gProtein: 4gFat: 13g

Notes

Feel free to customize the recipe with different chocolate types or add nuts for added texture.

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